Ovoglycoprotein, a protein of hen's-egg white

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Abstract
A description is given of the isolation of a glycoprotein from hen''s egg white; it has been called ovoglycoprotein. It contain 13.6% of hexose, 13.8% of hexosamine and 3% of sialic acid. Hexose occurs as mannose and galactose in the ratio 2.1, hexosamine as glucosamine and sialic acid as N-acetylneuraminic acid. It has S20,w 2.47s and a minimum molecular weight, calculated from the tryptop''han content, of 24400. At pH 3.9 in acetate buffers I 0.1, which is in the isoelectric region, it is resolved into two com- ponents, one of which moves slowly towards the anode while the other moves slowly towards the cathode.